Description
Delight in these rich and fudgy Chocolate Chip Mocha Cookies that perfectly blend the deep flavors of cocoa and coffee with sweet chocolate chips. These soft, chewy cookies are ideal for coffee lovers who want a little kick in their dessert and make a wonderful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (218g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 2 tablespoons instant coffee granules (for dry mixture)
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) caster/granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 4 tablespoons instant coffee granules (total, 2 tbsp used dry, 2 tbsp for dissolving)
- 1 tablespoon hot water
Add-ins
- 1 cup (175g) chocolate chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F or Gas Mark 4). Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules to combine all the dry elements evenly.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter with the caster and light brown sugars until the mixture is smooth and thoroughly combined. Add the large egg and mix well to incorporate fully.
- Dissolve Coffee: In a small bowl, dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water. Stir this coffee mixture into the wet ingredients until fully blended.
- Mix Dough: Gradually add the prepared dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the chocolate chips evenly into the dough.
- Form Cookies: Roll the cookie dough into balls weighing about 1.5 ounces each (roughly 2 tablespoons). Place them spaced apart on the lined baking tray, and gently press additional chocolate chips on top of each cookie ball for an extra chocolaty finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set but still soft in the middle. Allow the cookies to cool on the baking tray for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra coffee kick, sprinkle a little instant coffee granules on top of the cookies before baking.
- Make sure not to overbake; cookies should be soft when removed and will firm up as they cool.
- Use high-quality cocoa powder and chocolate chips for the richest flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 24 hours before baking if needed.
